The practice of roast beef in Zhengzhou is very simple. You will definitely enjoy a delicious dish if you follow the recipe step by step. Roasted beef in Zhengzhou is one of the most distinctive dishes in China cuisine and Henan cuisine. Roasted beef in Zhengzhou takes beef as the main material, and its cooking is the main one, and its taste belongs to it. Please follow the website of Gourmet to provide you with a recipe and try it. I believe you will succeed!

Cuisine and efficacy: private dishes of Henan cuisine with spleen strengthening and appetizing. Malnutrition recipe technology: clear frying

Preparation material of Zhengzhou roast beef:

Ingredients: beef (thin) 3g

Seasoning: 5g of red yeast, 3g of star anise, 5g of ginger, 25g of tsaoko, 5g of green onion, 15g of galangal.

Zhengzhou roast beef practice:

1. Wash the beef and cut it into 15-2g square blocks;

2. Mix the cut beef pieces with refined salt and pepper, put them in a jar and marinate for 2-3 days in summer (double in winter);

3. After the pickled meat turns red, take it out and wash it, put it in a pot for half an hour, and skim off the floating foam;

4. wrap the seasoning in gauze and put it into the beef pot for cooking;

5. After the soup is boiled, cook it with slow fire, take it out and let it dry for about 1 minutes.

6. Take another pot, pour in peanut oil, heat it to 8%, fry the dried beef in the pot until the appearance is slightly burnt, and then take it out;

7. When eating, cut into strips or pieces and serve on a plate.

The key points of making roast beef in Zhengzhou are as follows:

1. When curing, first mix half of pepper with 4g of refined salt, and the curing time should be red;

2. red rice can also be boiled into water first, and then brushed on the surface of beef after it is cooked, and then fried;

3. Because of the frying process, it is necessary to prepare 15g of peanut oil.